Step 1

In a medium bowl, season the chicken with the salt and pepper and toss to coat.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5–6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.

Step 3

Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2–3 minutes, until translucent. Add the garlic and cook for 1–2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1–2 minutes, until the flour is just cooked but has not yet started to brown.

Step 4

Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.

Step 5

Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.

Step 6

Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.

Step 7

Enjoy!